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Crispy Southwest Veggie Taquitos with Avocado Cream

by Linda
written by Linda
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These Crunchy Southwest Veggie Taquitos are a delightful twist on a classic Mexican dish, perfect for a quick snack or a fun appetizer. The crispy tortillas are filled with a hearty mix of spiced vegetables, black beans, and cheese, providing a satisfying crunch and a burst of flavor in every bite.

What sets these taquitos apart is the creamy avocado sauce that complements their crispy texture. With a hint of lime and a touch of spice, this creamy dip elevates the dish, making it a must-try for any gathering!

Crispy Southwest Veggie Taquitos with Avocado Cream

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 12 small corn tortillas
  • 1 cup cooked black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Vegetable oil for frying
  • Fresh cilantro, for garnish

FOR THE AVOCADO CREAM

  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. In a skillet over medium heat, add a splash of oil and sauté the diced onion and garlic until translucent.
  2. Add the bell pepper, corn, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender.
  3. Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
  4. Warm the corn tortillas in a dry skillet or microwave until pliable. Fill each tortilla with 2-3 tablespoons of the veggie mixture, roll tightly, and secure with a toothpick if necessary.
  5. In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Fry the taquitos until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
  6. To make the avocado cream, blend the avocado, sour cream (or yogurt), lime juice, and salt until smooth and creamy. Adjust seasoning as needed.
  7. Serve the crispy taquitos hot with the avocado cream on the side, garnished with fresh cilantro.

Notes

Note: You can make these taquitos vegetarian or vegan by substituting the cheese with a dairy-free alternative and using a plant-based yogurt for the sauce.

For a healthier option, you can bake the taquitos instead of frying them. Just brush them with a little olive oil and bake at 400°F (200°C) until golden and crispy.

If you’re looking to spice things up, feel free to add diced jalapeños to the filling or serve with your favorite hot sauce on the side. Leftover taquitos can be stored in the refrigerator for up to 3 days and reheated in the oven for a quick snack!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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